Improvement of emulsification properties of sodium caseinate by conjugating to pectin through the Maillard reaction

Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

“…The results suggest that the open-chain, random-coil structure of sodium caseinate facilitates its Maillard modification with sugars of different molar mass and spatial structure. The formation of casein/glucose (Brands, Wedzicha, & van Boekel, 2002;Oliver et al, 2006a), casein/lactose (Scaloni et al, 2002), casein/pectin (Al-Hakkak & Kavale, 2002;Einhorn-Stoll et al, 2005) and casein/ dextran (Dickinson & Izgi, 1996;Fechner et al, 2007) Maillard products with molar masses of P 2 Â 10 5 g/mol was confirmed in literature. Varying amounts of saccharides of up to 4 mol lactose (Scaloni et al, 2002) or 0.1 mol dextran (Aminlari et al, 2005) were detected to be bound per mole of casein, yielding heterogeneous reaction products (Ajandouz, Desseaux, Tazi, & Puigserver, 2008;Oliver et al, 2006b).…”

“…Increased viscosity of solutions containing Maillard products (Oliver et al, 2006b) may also support these effects. Promoted emulsion stability was confirmed for casein/dextran (Aminlari et al, 2005;Dickinson & Izgi, 1996;Fechner et al, 2007), casein/maltodextrin (Morris et al, 2004), casein/pectin (Al-Hakkak & Kavale, 2002), whey protein/glucose (Nacka et al, 1998), whey protein/lactose (Nacka et al, 1998), whey protein/pectin (Einhorn-Stoll et al, 2005;Mishra et al, 2001), whey protein/carboxymethylcellulose (Kika et al, 2007), whey protein/maltopentaose (Li et al, 2005), b-lactoglobulin/dextran (Dunlap & Côté, 2005) and serum albumin/dextran Maillard products (Dickinson & Izgi, 1996;Dickinson & Semenova, 1992).…”

“…In literature, increased emulsifying activity of milk proteins post Maillard reaction was obtained for casein/dextran (Aminlari et al, 2005;Dickinson & Izgi, 1996;Mu et al, 2006), casein/maltodextrin (Morris, Sims, Robertson, & Furneaux, 2004), casein/pectin (Al-Hakkak & Kavale, 2002), whey protein/pectin (Einhorn-Stoll et al, 2005;Mishra et al, 2001), blactoglobulin/alginate (Hattori et al, 1997), b-lactoglobulin/chitosan (Hattori, Numamoto, Kobayashi, & Takahashi, 2000), b-lactoglobulin/chitopentaose (Hattori et al, 2000) and serum albumin/ dextran mixtures (Dickinson & Izgi, 1996).…”

“…Diminutions of the amounts of available lysine directly reflect the modification of e-amino groups of basic amino acids upon a Maillard reaction induced addition of sugar molecules to proteins in initial reaction stages. Thus, lysine and arginine modifications were reported for casein/lactose (Scaloni et al, 2002), casein/dextran (Pan, Mu, Hu, Yao, & Jiang, 2006), caseinate/glucose (Gu et al, 2009;Oliver et al, 2006a), caseinate/lactose (Oliver et al, 2006b), caseinate/pectin (Al-Hakkak & Kavale, 2002), caseinomacropeptide/lactose (Moreno, López-Fandiño, & Olano, 2002), b-lactoglobulin/lactose (Chevalier, Chobert, Mollé, et al, 2001;Fenaille, Morgan, Parisod, Tabet, & Guy, 2004;Morgan, Molle, et al, 1999), total milk protein/lactose (De Block et al, 2003) and whey protein/maltodextrin Maillard products (Akhtar & Dickinson, 2007). A modification degree of lysine of up to 100% was detected post Maillard reaction (60°C, 67% r.h., 48 h) of sodium caseinate/glucose mixtures, of up to 80% post Maillard reaction (60°C, 67% r.h., 24 h) of sodium caseinate/lactose mixtures (Oliver et al, 2006b).…”

Behaviour of protein-stabilised emulsions under various physiological conditions

“…Generally, strong electrostatic interaction between the mutually oppositely charged adsorbed protein and the added polysaccharide leads to the formation of multi-layered interfacial membranes stabilising emulsion droplets [49][50][51][52][53][54][55]. Covalent conjugates formed via Maillard reactions between proteins and polysaccharides have also attracted a lot of interest because of their higher emulsification abilities and better stabilities over wide ranges of temperature, pH and ionic strength, compared with the biopolymers alone [56][57][58][59][60][61][62][63][64][65].…”